A luscious tangy lemon tart in a thin pastry. This is my fail-proof recipe for this tart which works every time. You will need about three lemons for this recipe (perfect if you have a tree full of lemons) and you will find that it tastes even better if made the day before.
1 1/4 cups (185g) plain flour
1/3 cup (55g) icing sugar
1/4 cup (30g) ground almonds
125g unsalted butter, chopped
1 tablespoon finely grated lemon rind
1/2 cup (125ml) lemon juice
3/4 cup (165g) caster sugar
300ml carton of thickened cream
Blend or process flour, sugar, ground almonds and butter until combined. Add egg and process until ingredients just come together. Knead dough on floured surface until smooth; cover and refrigerate for 30 minutes.
Preheat the oven to 200ºC. Roll pastry on a floured surface, until large enough to line a 24cm round loose-based flan tin. Lift pastry into tin, press into side. DO NOT TRIM. Place in the refrigerator for one hour.
Cover pastry with baking paper, fill with dried beans or ceramic beans, place the tin on oven tray. Bake at 200ºC for 15 minutes. Remove paper and beans. Trim the pastry around the edges. Then bake for another 10 to 15 minutes or until browned lightly, cool slightly.
To make the lemon filling, whisk all ingredients until well combined. Allow the mixture to stand for 5 minutes.
Pour the lemon filling into the pastry case than bake at a lower temperature of 180ºC for about 30 minutes or until the filling has set slightly. Cool. Then refrigerate until cold.
Dust with sifted icing sugar.